Labor Day is behind us, kids are back in school, and football season is in full swing (I couldn’t resist showing off the above picture of my son, Cole Carlson #44, running in a touchdown last Friday night at the Kaneland Knights game!! Yes, it’s fair to say I’m a “proud Momma:)…all signs of fall with one exception….it’s going to be 95 degrees in Chicagoland today!
It’s ALMOST time for the hot soups, stews, apple crisp and comfort food but NOT YET!
Thought today would be the perfect day to share Gretchen’s Gazpacho recipe. It’s going to be a cooker today, so stay cool!! Thanks for sharing, Gretchen!
Have a great day everyone!!!!!!
If you need a copy of my Weight Watchers meeting times, days and places, just shoot me an email. I’m at:
All IS well!
from the kitchen of Gretchen Goodwillie
2 PPV for approx. 10 0z. bowl
Serves: 6 to 8
Preparation time: 45 minutes
Cooling time: 60 minutes ideal but not necessary
4 to 6 medium to large ripe tomatoes…peeled and chopped
2 cups of tomato juice…I prefer Campbells
1 large cucumber, peeled, seeded and chopped
1 green bell pepper or combination of yellow, red and green bell peppers equal to one bell pepper
½ to 1 can of undiluted condensed beef consomme
4 to 6 green onions (scallions) with about three inches of the green tops sliced or chopped
¼ cup red wine vinegar
2-3 Tbs. Olive oil
2 Tbs.of minced parsley
1 clove garlic mashed with 1 tsp. salt
ground pepper to taste
Optional add ½ seeded jalapeno pepper or poblano pepper chopped for additional heat
Peel and chop tomatoes in a food processor with the garlic clove.
Place into a large pitcher or container for liquids. Add the two cups of tomato juice, consomme, olive oil and vinegar to the tomatoes in the container.
Chop the peppers, onions and cucumbers in food processor (for best results use that order when pulsing in the food processor) and add to the container with the rest of the ingredients.
Garnish with chopped chives, cilantro or avocado. Top with grated cheese. Adjust points accordingly for cheese.